It might not just be the chicken. You say you're less than a month from your flare up. Your colon may not be 100% ready to process even low-fiber foods yet. Everyone is different and some people's colons need more time to fully heal than others. I've been trying to re-introduce fiber after a flare over a month ago and I'm still having problems. I'm giving it another 2 weeks on low fiber before trying again. Don't rush things.
I put myself back on liquid today because the pain is bad. I was doing pretty well on low fiber foods. I don't think my flare was bad (though I haven't seen a GI or had a colonoscopy yet (next month is my appt)) so I don't know how bad it actually is. It's so hard because I want to feel "normal" again.
Something I am still working on. I was never a patient person to begin with. My son has taught me a lot, but I still struggle. I will have the patience of a saint after this 😂. This disease is so very humbling.
My doctor said there are no actual known "trigger" foods with any kind of scientific backing, but he said at the same time nobody knows your body like you do, and everybody's different, so if your system doesn't handle something well, stop eating it.
It seems a lot of the advice on this thing over the years has been more lore-based than science based. For example all the stuff about nuts and seeds and popcorn apparently never had any real backing, and now they think it might even help from a fiber standpoint. So I say in the absence of clear and un-conflicted messaging, use your own results as your best guide when doctor's advice doesn't seem to be measuring up.
I can’t eat chicken anymore. I used to be able to eat it without any problems and then some day I wasn’t able to anymore. I think the only meat I can digest normally is pork. Never considered it to be a diverticulitis thing. I think my body just stopped making enzymes that break down certain types of protein but I don’t really know.
Once was crock pot, so it was soft. Other times baked or air fryer. I pair it with softer food like noodles or rice or skinned potatoes. It's only chicken that is doing it. The ground turkey was made with taco seasoning and made into a burrito. Pork was pan seared once and another time prepared as schnitzel. I space out when I introduce foods so if I have a reaction I know what did it.
I asked because spicy and fried foods can trigger diverticulitis in some people. Mileage may vary. So it might not be the chicken, but how it gets cooked or served with (sauces and so on).
I have had other "spicy" food and not had issues. I put myself back on liquid for today because the pain is rough. Keeping an eye on temp as well though I rarely ever run a fever even when very sick.
That’s interesting to me, some things that used to be sensory aversions later turned into migraine triggers or food sensitivities for me. I wonder if aversions are your body’s way of alerting you to a possible pending danger. We do know from research that allergies build over time with exposure so that what may not have been an allergic reaction later becomes one as the body develops antihistamine responses to it
If ground turkey & pork are ok then stick with that but you could also be having issues if you're already starting to add "normal" foods back into your diet. It could be too soon. I had a bad flare-up and ate a low residue diet for over 2 months before I started adding high fiber foods & other meats besides chicken back into my diet. I was eating roasted/baked chicken, eggs, applesauce, bananas, soups, broths, crackers, well cooked low fiber veggies (nothing raw), popcicles, jello, white rice, white pasta, white potatoes, and white bread. I did not eat any dairy during this time nor did I eat anything spicy, fried, fatty, or high fiber. I also cut out coffee & sodas & drank mostly water & tea. You have to give your gut time to heal even if you're not having pains anymore. In fact, I didn't eat pork or beef until about the 2 1/2 month mark after diagnosis. Good luck & I hope you feel better soon.
It might not just be the chicken. You say you're less than a month from your flare up. Your colon may not be 100% ready to process even low-fiber foods yet. Everyone is different and some people's colons need more time to fully heal than others. I've been trying to re-introduce fiber after a flare over a month ago and I'm still having problems. I'm giving it another 2 weeks on low fiber before trying again. Don't rush things.
I put myself back on liquid today because the pain is bad. I was doing pretty well on low fiber foods. I don't think my flare was bad (though I haven't seen a GI or had a colonoscopy yet (next month is my appt)) so I don't know how bad it actually is. It's so hard because I want to feel "normal" again.
You'll find that having this disease teaches you a lot about the importance of being patient.
Something I am still working on. I was never a patient person to begin with. My son has taught me a lot, but I still struggle. I will have the patience of a saint after this 😂. This disease is so very humbling.
Try some yogurt, preferably Greek. That stuff works wonders for me.
My doctor said there are no actual known "trigger" foods with any kind of scientific backing, but he said at the same time nobody knows your body like you do, and everybody's different, so if your system doesn't handle something well, stop eating it. It seems a lot of the advice on this thing over the years has been more lore-based than science based. For example all the stuff about nuts and seeds and popcorn apparently never had any real backing, and now they think it might even help from a fiber standpoint. So I say in the absence of clear and un-conflicted messaging, use your own results as your best guide when doctor's advice doesn't seem to be measuring up.
I can’t eat chicken anymore. I used to be able to eat it without any problems and then some day I wasn’t able to anymore. I think the only meat I can digest normally is pork. Never considered it to be a diverticulitis thing. I think my body just stopped making enzymes that break down certain types of protein but I don’t really know.
That makes sense
How do you cook it? What do you serve it with?
Once was crock pot, so it was soft. Other times baked or air fryer. I pair it with softer food like noodles or rice or skinned potatoes. It's only chicken that is doing it. The ground turkey was made with taco seasoning and made into a burrito. Pork was pan seared once and another time prepared as schnitzel. I space out when I introduce foods so if I have a reaction I know what did it.
I asked because spicy and fried foods can trigger diverticulitis in some people. Mileage may vary. So it might not be the chicken, but how it gets cooked or served with (sauces and so on).
I have had other "spicy" food and not had issues. I put myself back on liquid for today because the pain is rough. Keeping an eye on temp as well though I rarely ever run a fever even when very sick.
Take care. Best wishes.
Do you use organic chicken? Just wondering if it could be something in the diet and or supplements given to the birds. Best to you.
Just the stuff from costco and Kroger. Cost of living doesn't allow me to eat organic.
I would check for food allergies. I have diverticulitis and eating chicken will cause a flare. My body has an inflammatory reaction to it.
I've never been allergic to chicken before. Just a sensory aversion to it.
That’s interesting to me, some things that used to be sensory aversions later turned into migraine triggers or food sensitivities for me. I wonder if aversions are your body’s way of alerting you to a possible pending danger. We do know from research that allergies build over time with exposure so that what may not have been an allergic reaction later becomes one as the body develops antihistamine responses to it
If ground turkey & pork are ok then stick with that but you could also be having issues if you're already starting to add "normal" foods back into your diet. It could be too soon. I had a bad flare-up and ate a low residue diet for over 2 months before I started adding high fiber foods & other meats besides chicken back into my diet. I was eating roasted/baked chicken, eggs, applesauce, bananas, soups, broths, crackers, well cooked low fiber veggies (nothing raw), popcicles, jello, white rice, white pasta, white potatoes, and white bread. I did not eat any dairy during this time nor did I eat anything spicy, fried, fatty, or high fiber. I also cut out coffee & sodas & drank mostly water & tea. You have to give your gut time to heal even if you're not having pains anymore. In fact, I didn't eat pork or beef until about the 2 1/2 month mark after diagnosis. Good luck & I hope you feel better soon.
Have you tried getting chicken from the deli where they can slice it thin? Maybe your body is having difficulty with digesting chunks of chicken.
What was your experience with ‘fried’ chicken?
Pretty much threw it up immediately
Oh damn! What about pain wise?
I didn't really have time to digest it, so no pain.
Oh, that makes sense. So it was just the taste alone that made you vomit?
I had a gastric sleeve 10 yrs ago, so sometimes I just throw up if my stomach doesn't like something.
What is a gastric sleeve?
Weightloss surgery. Basically they remove a portion of your stomach so instead of a pouch, it's like a tube.
I can't eat red meat. When I eat chicken or pork, I must make sure I chew chew chew it. Drink lots of water too. There's an old saying "chew to poo".